Gluten Free Rosemary Bread
If you don't have fresh rosemary, you can substitute 2 teaspoon dried rosemary. If you store gluten free flour in the freezer, bring to room temperature before using.
Ingredients
- 1 ¼ cup warm water (about 110° F)
- 1 ½ teaspoon active dry yeast
- 1 teaspoon sugar
- 2 cups (300 grams) gluten free flour blend
- 2 teaspoon guar or xanthan gum (omit if in blend)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- 1 Tbs fresh rosemary, finely chopped
- 2 Tbs Olive oil
Top of Bread
- 1 ½ teaspoon olive oil
- ¼ teaspoon kosher salt
Instructions
- Prepare a 6-inch cast iron skillet (if you don't have cast iron, use a 6-inch round oven safe dutch oven or bowl). Using ½ teaspoon olive oil and a paper towel, lightly coat the entire inside of dish to help prevent sticking. This will also help the bread to develop a nice, crispy crust. Alternatively, instead of olive oil, you can line the pan with parchment paper, no need to coat with any oil or spray.
- If you don't have a warm spot to place the dough to proof, set your oven to the 'Proof' setting, which is about 100° F.
- In a small bowl, combine warm water (about 110° F), sugar and yeast. Gently stir and set aside for 5-10 minutes. The yeast should start to bubble and foam at the top, which indicates your yeast is good!
- In a stand mixer, combine gluten free flour, guar gum, salt, black pepper, Italian seasoning, and chopped rosemary until mixed (about 30 seconds).
- Once the yeast has become bubbly and foamy, pour into the flour mixture. Add 2 Tbs olive oil. Mix on medium speed for 2-3 minutes, scraping down the sides if needed. The dough will be sticky.
- Transfer the dough to your prepared cast iron skillet. Using a spatula (get it wet to help prevent sticking), gently mound the dough into a ball, smoothing out the dough as you go. The ball should be about 4 inches in diameter.
- Using the remaining 1 teaspoon olive oil, gently rub it over the dough (this prevents the dough from drying out as it will not be covered during proofing. It also helps the bread develop a crispy crust.) Place the pan in a warm spot (I like the proof setting on my oven!) and allow the dough to double in size. This can take anywhere from 35-45 minutes, depending on the temperature. Keep an eye on the dough starting around 35 minutes to make sure it hasn't developed beyond your pan.
- Toward the end of the dough proof, preheat your oven to 425° F (removing the pan from the oven if necessary).
- Sprinkle remaining ¼ teaspoon kosher salt on the dough. If desired, make two slashes with a sharp knife on the top (purely decorative), but be careful not to slash too deep. Place in oven and bake for 30-35 minutes, or until the outside crust is lightly browned.
- Remove from oven and allow to cool slightly before tearing into.
- Eat warm as is, or, our family favorite is to dip the bread into a small plate of olive oil and balsamic vinegar. This bread is best eaten the day of!